As I know, whole geese are usually cooked for Christmas. I also do that but this time it was done for my son when he called that he was going to visit me. I like to roast it stuffed with apples. In this case the meat is saturated with the aroma and flavour of the apples and is soft and juicy.
I occasionally bought the goose in the market and started cooking without taking a picture of it, just because I had been in a hurry and forgot to do that. Well, you can see it anyway at my top photo, fully prepared, and will see it a bit later - in the process of preparation.
| Unfortunately, the goose was not properly pre-processed, so I had to pluck the remains of feathers from it but luckily, I had tweezers for this. | Then, I cut off the tail along with the fat that was in this place in the bird. | |
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The other ingredients I used for cooking are in the photo below.
I always cook using my intuition, so do not expect an exact recipe in grams from me, sorry. I believe that most of us usually do the same - switch our intuition, don't we?
Anyway, the INGREDIENTS you can see in the photo are:
- a goose;
- 2 - 3 big apples (must be sour) depending on the size of the goose;
- potatoes (as many as you like) to cook them on the tray with the goose;
- mushrooms - not a necessary ingredient but I added;
- walnuts - abt. 100 g;
- garlic (I love it, so I took 6 big cloves but it is to your taste);
- cooking oil - 2-3 tablespoons;
- soy sauce - 2-3 tablespoons;
- apple vinegar (2-3 tablespoons) or juice of 1 lemon;
- honey - 2 tablespoons;
- mustard (better strong) - 2-3 tablespoons;
- salt - to taste;
- mix of peppers - to taste;
- spices*
Some recipes suggest to marinate the goose during a day. I did not do that but, in the result, my goose was soft and juicy without that.
STEP 1
To make the skin crispy, there is a secret: after you rinse the goose thoroughly, both outside and inside, wipe it dry and then scald it with boiling water and then dry it thoroughly again.
STEP 2
Rub the goose with salt and pepper mixture both inside and outside.
STEP 3
Prepare the marinate. For that:
| Melt the honey on a water "bath". | Add mustard, chopped garlic, | and soy sauce. |
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Add freshly squeezed lemon juice and stir thoroughly.
STEP 4
Rub the goose with marinate. I use the special brush for that and do that on the deep oven-tray which I will use for further cooking the dish. Half of the spices I spread inside the bird.
STEP 5
Now it is time to pre-heat the oven to 200 C. This time will be used for the meat to be marinated and for me to prepare the filling and potatoes.
STEP 6
I prepare apples - peeled, cored and chopped into big pieces.
STEP 7
| Cut mushrooms | and fry them sligtly | |
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STEP 8
Peel the potatoes and cut them into big pieces.
STEP 9
Prepare the walnuts.
STEP 10
Sit the bird, the right way up and stuff it with apples, mushrooms and nuts.
STEP 11
Put the potatoes on the tray, salt it and sprinkle with spices.
Then I fix the hole with tooth sticks and rub the goose with the rest of the marinate.
STEP 12
Cover the tray with a large piece of foil. It is better to scrunch it up at the sides so it’s a tight fit but I just covered it. Place the goose in the oven for about 3 hours at 180C if its weight is about 3 kg. Remove the foil for about 30 minutes before the end of the cooking time. From time to time I moistened the goose with fatty liquid from the tray.
To test it is cooked, pierce the meat with a skewer. If the juices run clear then the bird is done.
COOKING TIME
It is better to know how much time it will cook in the oven. For every kilogram of goose, there must be an hour of cooking.
Now it is time to cut the goose and eat...
Enjoy your meal! 🍴
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The pictures were taken with the camera of my telephone Huawei P9 and published via 